Roast veg with pesto

 

 I decided to cook some vegetables I had picked up at the winter market, carrots, two kinds of beets, onions, garlic and some left over rutabaga. I love the way red beets 'bleed' into anything within close proximity and create this gorgeous pink marbling, like some expensive counter-top. They took a good hour to roast at the bottom shelf and were sweet and caramelized.

 

I decided to add some of the pesto I had made the night before to really heighten the sweetness and herbal tastes and to make me feel oh-so-resourceful and domestic,  it worked well, but definitely less is more as the intensity of the flavours could be overwhelming if too much was eaten. I added a little white wine vinegar to counter-balance the sweetness with some sour and tang, which worked well.

Recipe: Roasted vegetables with pesto

1 onion, quartered

3 carrots, peeled and cut into chunks

3 small red beets, peeled and halved

3 small golden beets, peeled and halved

1/4 rutabaga, peeled and cut into chunks

4 cloves garlic, peeled but left whole

1 tbsp oil

1 tsp salt 

Freshly ground black pepper

1 tbsp pesto

1 tsp white wine vinegar

Place all the vegetables on a roasting tray and drizzle with oil, season with salt and pepper and bake at the bottom shelf of the oven while your beef is roasting above or at 375oF for 1 hour.

Remove from the tray and add the pesto and white wine vinegar whilst warm and toss together.

 

This recipe is taken from this original post